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Strawberry Bruschetta with Ricotta and Arugula

Strawberry Bruschetta with Ricotta and Arugula

Makes 8 servings

For this recipe, Shaffer suggests seeking the cold smoked ricotta from Crooked Face Creamery in Skowhegan, as the smoke mixes magically with the fresh fruit and peppery greens.

2 cups fresh hulled and diced strawberries

2 tablespoons pomegranate seeds

Sea salt, to taste

Freshly ground black pepper, to taste

1 baguette

1 cup ricotta cheese

2 cups arugula, washed and chopped if the leaves are large

Toss diced strawberries and pomegranate seeds with a pinch of salt and pepper in a mixing bowl. Set aside.


Cut baguette, on bias, into at least 8 slices,
preferably more.


Spread slices with ricotta cheese and top with arugula. Spoon strawberries and pomegranate on top
before serving.

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No. 17 / Summer 2021

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